few pinches of saffron, or few pinches of turmeric
one cup short-grain rice
2 cups vegan broth
TOFU AND MUSHROOM FILLING::
trumpet mushrooms
straw mushrooms
vegan sausages
green peas
red bell pepper
roasted nori seaweed
lemon slices
Instructions
Heat a medium size pan over medium heat and pour the olive oil.
Add the garlic, onions, and red bell pepper. Sprinkle some salt and pepper. Cook until the onions have turned slightly soft and translucent.
Mix in the diced tomatoes, smoked paprika, and saffron or turmeric.
Add the rice and vegan broth and mix well. Adjust seasoning to taste.
Turn down the heat to low-medium heat. Uncovered, let the rice cook for 15 minutes or until the rice has fully absorbed the liquid.
Meanwhile, on a separate pan, add cooking oil and fry your mushrooms and sausages. Turn off the heat.
Once the rice has fully absorbed the liquid, turn up the heat to medium heat and let it cook until the edges have turned dark and toasted.
While the edges are developing "socarrat" or tasty edges and bottom, add your toppings: mushrooms, sausages, peas, red bell pepper, seaweed, and lemon.
Turn off the heat and serve hot.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-paella-recipe/